Next Wednesday's dinner has a wonderful menu planned by 

Chef's Gerald Allen and Khoran Horn!

Eat Blvck is a culinary collective headed by Chefs Gerald Allen and Khoran Horn.  Former cohorts hailing from Johnson & Wales University, both have had acclaim in their culinary careers.  Chef Allen’s path through the kitchen has seen stints on both coasts.  Roles as Executive Chef and Food & Beverage Director have granted him the opportunity to further his knowledge in all things food in his current role as Culinary Educator.  Horn took a slightly different path, graduating with a culinary degree and also a business degree.  After school, Horn went into a front-of-the-house role and hung up the chef jacket.  He now is the Owner/Operator of Stripp’d in Old City Philadelphia and has been called back to his passion of crafting cuisine for all sorts of palates.

Passed
Beets on toast, cherries 🍒, dukkah and Valdeòn

Salad
Tomato 🍅, compressed watermelon 🍉, & burrata

Mains
Whole grilled fish 🐟

Berber smoked chicken 🍗

Dessert
Sweet crema Catalana 🍮

Sides
Lima beans, corn 🌽, squash & kale,
Mojo Picòn, potato salad with Manchego & candy onion

Sauces
Chermoula
Romesco

Update: this dinner is SOLD OUT. 
Please join us at one of our other dinners this season. Thank you. 
http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

Join us for a special field to fork dinner prepared by Chef Mike Kline of the Millstone Café at the Brandywine River Museum of Art using vegetables grown by SIW Vegetables on August 22nd!

This is a benefit dinner for the Brandywine Conservancy. Hill Girt Farm is one of the first properties placed under conservation easement by the Brandywine Conservancy so we want to celebrate and dedicate this dinner to the continuous efforts to protect and conserve the land, water, natural, and cultural resources of the Brandywine-Christina watershed.

Behind the Knife: Mike Kline

Chef Mike Kline is the Executive Chef of the Millstone Café at the Brandywine River Museum of Art. He specializes in creating delicious dishes with a focus on fresh, locally sourced and seasonally inspired ingredients. Growing up near a mushroom farm in Kennett Square, Chef Kline started his career at the DK Diner and Teca Restaurant in West Chester, working his way up in the ranks. This journey brought him to Kennett Square’s Sovana Bistro, and then later Blanch & Shock Catering. Prior to joining the Brandywine as Executive Chef, Kline worked for two years as the Millstone Café’s sous chef and Blanch & Shock catering chef.

Follow this link to sign up for this dinner via their website:

http://www.brandywine.org/conservancy/events/farm-table-dinner

Here's a preview of the menu and information on the Chefs for the dinner on August 8th with Chefs Gerald Allen and Khoran Horn

Eat Blvck is a culinary collective headed by Chefs Gerald Allen and Khoran Horn.  Former cohorts hailing from Johnson & Wales University, both have had acclaim in their culinary careers.  Chef Allen’s path through the kitchen has seen stints on both coasts.  Roles as Executive Chef and Food & Beverage Director have granted him the opportunity to further his knowledge in all things food in his current role as Culinary Educator.  Horn took a slightly different path, graduating with a culinary degree and also a business degree.  After school, Horn went into a front-of-the-house role and hung up the chef jacket.  He now is the Owner/Operator of Stripp’d in Old City Philadelphia and has been called back to his passion of crafting cuisine for all sorts of palates.

Passed
Beets on toast, cherries 🍒, dukkah and Valdeòn

Salad
Tomato 🍅, compressed watermelon 🍉, & burrata

Mains
Whole grilled fish 🐟

Berber smoked chicken 🍗

Dessert
Sweet crema catalana 🍮

Sides
Lima beans, corn 🌽, squash & kale,
Mojo Picòn, potato salad with Manchego & candy onion

Sauces
Chermoula
Romesco

Follow this link to sign up for dinner with Chefs Gerald Allen and Khoran Horn

Fruits and Veggies Now Available in Chadds Ford & Hockessin Locations!

Fruits and Veggies Are Now Available at Richardson's in Hockessin!

644 Yorklyn Rd, Hockessin, DE 19707

(302) 239-2699

The stand set up at Richardson's is a "mini" version of our original farm stand in Chadds Ford. For the complete SIW experience take a ride down to Hill Girt Farm to check out the stand chock-full of fruits, veggies, herbs, fig trees, homemade goods & more!

*Prices are the same in both locations

For any questions please email: siwveggies@gmail.com

View the Menu and Meet the Chef for Our Next Dinner on July 18th!

Menu

Selection of Hors d'oeuvres

Course One Salad

Summer Panzanella Salad

Grilled Bi color corn, heirloom tomatoes, pickled onions, HG's greens, Claudio Mozzarella, Grilled Bread (from De La Coeur), dijon vinaigrette.

Course Two Entree

Porcini rubbed hangar steak, parmesan rosemary potatoes, grilled coleslaw and black garlic romesco

Course Three Dessert

Grilled peaches, roasted pecans, cherry-bourbon compote, brown sugar marscapone 

___________________________________________________________________

About the Chef

It should have been obvious as a child that Dan Tagle would

eventually be a chef- he read cookbooks instead of school books. After high

school, Dan attended culinary school and fine-tuned his skills at a variety of

restaurants earning a reputation for creating mouth-watering dishes. While at Krazy Kats, he found a passion for French Cuisine, making it fun and playful.

Diners took notice. At 21, he was promoted to Sous Chef and shortly after he

found himself running his own kitchen at The Arsenal, Krazy Kats, and The

Gables. Dan shifted gears and ran Nordstrom Grill for seven years,

traveling the country as a trainer and food innovator. In 2016, Dan won the Delaware Burger Battle and came in 1^st place at the Wilmington Flower Market Kids Cook-Off. These Days, you’ll find Dan teaching the next generation of cooks at Appoquinimink High School. He enjoys spending his free time cooking at home with fiancée, three daughters and two dogs.

To sign up for Chef Dan Tagle's dinner, follow this link:

https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=RWGN9X7V43MPE

View the menu and meet the Chef of our next dinner on July 11th

Here's a sneak peek at our July 11th dinner menu and some background on our next amazing Chef 

THIS DINNER IS SOLD OUT. JOIN US ON 7/18!


MENU 

HORS D’OEUVRES

- Green Gazpacho Shooters

- Greek Watermelon Bites with Kalamata, Feta & Mint

- Fancy Pigs in Blankets with Orange-Thyme Mustard

- Eggplant Caponata on Grilled Garlic Crostini

AMUSE BOUCHE

- Melons with Shaved Duck Prosciutto

BREAD

- 4-Herb Parkerhouse Rolls

- Green Onion Corn Sticks

COURSE 1 - SALAD

Caprese Salad with Heirloom Tomatoes, Burrata, Basil Vinaigrette & Grilled Rye

COURSE 2 - ENTREE

- Spice-Rubbed Grilled Pork Shoulder with Apricots

- Summer Succotash

- Green & Yellow String Bean Salad with Roasted Red Peppers & Hazelnut Butter Vinaigrette 

- Elote Style Corn on the Cob

COURSE 3 - DESSERT 

- Butter Biscuit Strawberry Shortcake with Chantilly Cream

Chef Jeffery Miller

 

Jeffrey Miller is the chef-owner of Jeffrey A. Miller (JAM) Catering, one of Philadelphia's largest and most successful high-end catering companies. Jeff started the business as a sophomore at the University of Philadelphia's Wharton School of Business. His first venture was a brunch-in-bed offering for fellow students on Sunday mornings. While expanding the company on campus during the academic year, he took summers off to intern at a number of world renowned restaurants. These included the now closed La Cote Basque in New York City, as well as Bouley and Le Cirque. He also interned at the Michelin three starred Moulin de Mougins in the French Riviera and the venerable Simpsons-on-the-Strand in London. JAM Catering currently manages catering services as the exclusive caterer at eleven area venues. These properties are primarily home of mission driven not-for-profit organizations and JAM is proud to have generated more than ten million dollars in revenue from events for these groups.

Book your reservation today! http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

https://www.paypal.com/webapps/shoppingcart?flowlogging_id=4701382126c19&mfid=1530561241881_4701382126c19#/checkout/openButton